Aasiowob



ferments of the proteolytic class, which act In re ard to the proteins or nitrogenous upon nitrogenous or protein material; and materia s: Some, are acted upon by the bac- (G) the proteins themselves, or nitro cnous teria, and are left in soluble and non-coagu materials, which at this sta re, may e relable form, while others remain in such concrded as comprising some t at can be bavdition after the bacterial adzion that they 'ro terially dfrestcd and others that cannot, the can be coagulated, and these I subsequently latter inc uding some that are coagulab e coagplate and remove, in the way to be de and some that are not. scri ed, because they, u )on heating, undergo I next subject this mass to the following a marked change in co or, which is not deie treatment, in order to poduce a composisirable in the composition. 'f5 tion which, finally, will (a) entirel free As concerns the sucrose or cane sugar, '(so far as activity is concerned) of odies added as aforesaid: Theactivities of the capable of modifying starch; (b) similarly bacteria and the action o the acid are such free from enzyme or ferments oi the prothat the su r is inverted, passing into the is teolytic class; (c) free likewise, of foreign form mani cstin the well known characterso or niud fel-ments; d) charfred with a isti of inverter sugar it becomiii,T a mixrelatively high percentage oi the peculiar ture of levulose ,an gucose. lt osos the saccharine material obtained by inverting capacity for crystallization and, together snaar, such as levulose, glucose, non-chryswith the maltose strongly persists in retaintallizable dextrose, or the like, which shall in moisture. hismoisture it carries, even es be as devoid of color as possible, even when w en highly heated, so that not only in the hi hly heated, and which will carry and rclater treatment stage of eva eration (to be tain a relatively large amount of water, described), but even in the Ilieatn of the even during and through the period of bakdough when the bread is baking t c moising the dough; (e) free from the coagulable ture with the inverte remains, and the bread o0 proteins or nitrogenous materials which, maintains the condition oi eshness to a when heated tend to discolor the compositime much later than that at which ordinary tion and the bread; and (f) which will have bread becomes perfectlydry. the other roteins or nitro nous bodies di Again, the sugary bodiesV thus obtained by :i0 gested an dissolved or so modified that they inverting the sucrose are o great value in 95 will not coagulate or eir'ect discoloration stimulating and nourishing the veast formeven when, at a later stage, they are subing part of the dou h batch, and enable me jected to heat, but will be in condition to to use much less ot' is material for a given assist the selected bread ferment, such as quantity.

yeast, and assist in conditioning the flour And again, and of great importance, the 100 invredients when commingled in the doiuh. inverted sugar is practicall without color,

o attain these ends I first lower the teniso that the ultimately resulting composition, ierature, if necessary, (after the sacchariand the bread containing it, are much whiter cation), to, say to 55 C. Then iii orthan is that obtained when use is made of 40 der to obtain a relatively lai-gc quantity of the ordinary malt extracts. 105 inverted sugar in the mass, I introduce cane The bacterie and the lactic acid induce a sugar in a suitable ratio, sagv of from 12 to rapid hydrolizi of the sucrose, and the 15 pounds of sugar to 9D to 5 pounds of the inverting is rapi y efected, while the acidimass above described. ication is progresing.

46 Then from a culture mass containing the After this acidification has, as above de- 110 bacteria of lactic acid, I introduce a suitscribed, been carried to the first point, viz: able amount, sayin a ratio of about (i pounds where the diastase and other enzymS or ferof the culture to 200 to 300 pounds of the ments have been rendered inert, and then sacchariied mass. to the lpoint where the proteids have been 5o The bacteria in due time commence to act roper y acted upon, and the sucrose has 115 upon the maltose dextrose and dextrin, with een inverted, I carrythe acidifying to a the generating ci lactic acid, and also upon point considerably beyond these degrees. the roteids or nitrogenous materials, for aim to have the composition quite acid at the cevelopment oi cell structure. The dethe time it is introduced into the dou h,

grec of acidity rapidly increases. The eeven though introduced considerably a er 120 facts of the actions of thc bacteria and the the time of its manufacture, having found resulting lactic acid upon the various inthat this excess ac'dity is of great impordients are somewhat as follows: tance in respect to the conditioning ci the As concerns the unorganized fcrments of V douleand preparing it for the yeast.

6o the dastatic and proteolytic classes: They A r the acidiyin treatment, and ac- 126 gradually become inactive, and I carry the complishing the severa purposes thereby, l acidification to the point where they are, as again subject the mass to a comparatively iulllyx as possible, rendered inert. n high heat, for examp; to a temperature of e organized erments: It any are presfrom'85" to 95 C. isis for several purent, they are also rendered inert. poses. I coagulate the protein mate-riale 130 i, is@ a shove referred to, which have, not heen digested or lnndiied by thel inicie-rmi nothinS und whit-h it is desirable should ho ieiimY i to avoid their disenloring eithor the somnosition or tho bread. gaim this high Ytient coniifietes the destrufftion for the` re di" inert oi' :my organized farniente; that im happen to have. found entrance iut( timlv mass. whether at the time of initi l, ing together the original eomponnnis, in i] some leiter time. during the, treatment. also sterilizns ho masia ns coliform lartie arid hnoter'izi iii-(1t, muy remain. fin-t should there he any residue` of iitiier he dinstiitie or proteolytic` enzjins or tei-inviata, the heut gives nssurnne'e that sue-,h ri. idw: shall he rendered inert. Anil moreover; this high heat :iets to iotnpiete tho hydrolinir and inverting of any residue of the, sturm which may possihly escape inversion during the aeidifying sti-(Lge.

Howevnr, the ariditicntion is mrried to suh point as to p'at'tiifaliy storni/ie the Composition and prevent the :u'tivity of vital mierworganisnl. both those then present and any that may enter snhseqnently.

'The muss is now subjected to n tiitering action. the mechanism for whirli muy he ot' any suitable type, provided it he enimhle of properly separating the liquor element, vom prismg the Wat/er and its dissolved contents, from the solid parts ot' the mass. these` including the insohlhle and coagulnt-ed m:i terials.

The liquor element so sepnraied muy for present purposes he regarded :is eoinlirising, together with the Water. (.l) the digested proteins or transformed soluble nitrogen-inw materials1 together with (2) the initialifi7 produced safcharine matters. the` nuiiiose, dextrose and dextrin (reinainingry utter :voidi- Iicution) (3) the inverted snechurine bodies. the, ievulose. glucose. fructose. ctr.. derived 'from the cime Sugar: (4) the soluble stiirehy residues: and (5) the permanenti) inert ferment residuos. whether ot the organized or unorganized Classes.

fterithe filtration last deserihed. i :ignin Snhjeit the .separated liquor. with the in gredients in solution` to :i relatively high lient. l find it desirable to condense the mass in volume, and I utilizey :i sei-ond :inA pliention ot heat to not onlyY rapidi",A tempo' rute tho water con'lyionent hut aistn in oonneetion with the prior heating und tho su]iei:uiflifyin, 1. to insure sterilization I prefer, gener-filly. to eondense the liquor down to the point where the heavier rontents, instead oi" being onlyV i() to 'i' of the entire muss. are from Fin to fieri.

The eonipositioii. ,hoth lit-foro rimdensntion :ind zitter, is f-lenr sind exeeedingly light in eolor-in fact. is :in almost eolorlei= uniss ot' pleasing taste. lneking the rinilt or pronouneed tastes or ilavors oharuoteristic of ordinary mult extrnets. tho latter. ns weli known? possessing strong; flavors and weil drtined elmraeteristies which` to mnny, uriohje `iondble.

M), roinposition is also superior in this ect.. riz; that the invert sugars. like` the nmlioe, dextrose und. flextrins. obtained by the initial siiceharitiention, are. not Crystalii ed in the. fluid of the mass` remaining noii-rrystaiizod eren fitter the stage of ron- All of the invert sugar hodier. :is mii is the initiai siievhnrins in the` ma, are. uniformly' distributed and renuiin in detiniteiy in a Condition of solution. The composition van therefore he stored in suit- Utile vessels {smul} or large) and thu mass fili remain homogeneous until the time of its use. This is in contrast with the zietion of' iornimsiiionf: which contain vane, sugar or sncri'ise, or equivalent bodies.

in order tinlt the qualities ot' n eomposition prodneed hy tniiowing in); method may he readily understood (und also the ar'tions of the several eonstituents), when introdui-ed :is :1n ingredient in u dough linteh. ntieiu ion is direeted to tho following:

For example. with lili) pounds of Hour are mingled (Si-2 pounds of water. pounds of the composition, 2 pounds of salt, and 1U to .i2 ounces of yeast.

The dough hair-h containing my composition is subjected to the usual fermentation. ioutforlning. proofing :ind linkin". i

o :retire dizistuse. protease. or the like. Ewing ini-wm. the dough is easily distin# fuishnhle from those made with any of the usiuii nmli entr-nets. whieh` hy predetermina tion. eontain dinstntilVJ und proteolytif materins. These. when present. muse il rapid liiueiyinif or dissolving: oi' starch bodies in the dough. nndin the presenee of Winter :1nd warn; temperiiture. produre :i gummi'. dextrin muss. l" only :1 little water is present, the duistziie nmterisils muy remain ternpo wird;A inert und with suspended nr'tivity during' the stages of mixing. lord-forming. und eren proofing. But in the higher heut of the oven. during: the halting stage. the ilmstnse. ii' present, :1f-ts in its eluirzli'teristic marmer upon the stnreh. softened hy the steam within the loaf. :1nd the interior emu tents heroine. :is ahora: stati-(L il visi-id. ,ummny mass: the texture is deteriorated. as wel! :is the eolor, and the ernst heroines harder :ind thicker.

A\ll o these results are avoided `with n dizistntieully inert eornposition sueh :isl is produred h v my process.

Again as described, the proteolytie ma terialr in the eomposition also have heen rendered inert :and the degree, oi' :iedity has heen ecirried to n point where the)v ezln not heroin@ again uetive during;r :my of the eyele ot hrend makin" steps from the initial mixgluten or .other components of the flour,

although itis suliicient to assist in developingr the desired qualities of the gluten t0 increase its elasticity and stability.

The small amount of yeast which, as noted, can be used with this composition, being supplied with the dextrose and dextrin above referred to, derived from the initial starch, and also being supplied with the invert sugars (instead of being supplied with cane sugar, ordinarily used in dough batclfieel` immediately finds a` normal stimulating food at hand and is not compelled to first transform sucrose into levulose dextrose` or equivalents, in order that it (the yeast) may have stimulation. The proteins required by the yeast for cell structure are taken not from tbe tlour.` but from the digested proteins in the composition. These have been digested during the stages of treatment above described, and as soon as the yeast is brought into their presence in the dough batch it commences immediately to work upon them, the degree of acidity not being such as to interfere with this preference of the yeast to act upon the digested proteinsrathcr than upon those in the flour.

ln brief. a small amount of yeast is sulficicnt to etlect rapid fermentation. as it is stimulated by the maltose. dextrose, levulose, and similar saccbarine bodies, and furnished with digested proteins in the composition, und is relieved oi' work in modifying or digesting: any of the ingredients of the flour.

The lout expands to a greater volume as the gluten is strengthened and made elastic, and maintains firmly the Walls of the cells formed tho fermentation gases.

As noted, the levulose or glucose-like inverted sugars, and the maltose, are non-crys` tallizable and have.considerable water as parts, virtually, ot their constitution. This water they :persist in retaining,` for a iong period. even En high temperature. This is in contrast with u crystallizable sugar, such us cane sugar. which readily parts from. the water which may accompany it. when in solution. nd upon the separation it immediately assumes again itsl crystalline form.

Hence, it cane sugar be added in an apple ciable quantity to a dough mass, it tends to lose this Water in the heat ot baking', or in a relatively short period upon exposure after baking. But the invert sugars tend, as stated. to retain the water with which they are associated. The amount of the invert sugar in any one loaf is not sutlicient to mu-y terially. in fact, hardiy sensibly, enhance its sweetness. But it is sutiicient to distribnte through the interior content a quantum of Water such that he loaf remains and tastes fresh and moist for a period of time considerably longer than does a loaf made with cane sugar. Moreover, the invert sugars in the form of levulose or glucose furnish the stimulation for the yeast, above described, without requiring it to first break down or modify a sugar of the sucrose class.

.Above I have with some palticularity described a seriesof steps and materials. But l do not limit myself to the specific bodies named or to the particular origins from which are obtained the ingredients of the composition, considered as an entirety.

For example, the invert sugars suitable for the several purposes described may be obtained by the introduction of the sucrose or cane sugar at a time or a stage varying from the stage or time of that above specitied. It may be introduced after the termination of the acidifying stage. But I have 'found that under many circumstances a longer time is required in such practice to effect the complete inversion, than is the case Wltre the inverting is carried ou simultaneously with the first stage of the acidication. And even then the material should `be subjected to pressure in order to effect the inverting` of the sugar. Again, the sucrose may be introduced after the Filtering 6r separation ot" the liquor. but here also the liquor should be subjected to pressure to economically effect the inverting. 0r again. the inverting,lr of the sucrose may be cerriedcn a collateral or parallel process and the inverts obtained from it may be added to the acidifying mass.

However, in any such case, the resulting composition possesses many ot' the desirable and essential characteristics which I have set. forth. That is to sa v the liquor containing the inverted sugar (whether the sucrose be introduced at one or another of the several times indicated and then inverted Within the mass, or even it it be independently inverted and the inverted bodies be introduced), possesses in any of tbcsecases many or aii of the said desirable characteristics; and, by reason of its excess acidity, is incapablo of diastatically modifying the. starch in the flour.

Experience, howrvcr, has led me to prefer, concerns the stage at which the invert sugars should appear in the mass) the method first and specific-ally above described; that isto say, has led me to introduce the sucrose at the commencement of, or, at an early moment in, the acidifyiug period.

It is to be noted that equivalents (so t'ar as concerns their saccharine qualities) of tluI inverted. sugars can be provided in the composition without actuall f inve-rtin@ sucrose or cane sugar; althoug I have fil/und some difficulty in obtaining substitutes which here all oi the excellent qualities of these inrcrts, us, for instance, a quality of Cleerness in` or luck of, color.

For example, at the time of saccharifying the initial mass, :i highly starchy cereal, such as vorn, can be added in suitably large. quantities to the malts und sprouts, and the process of socchnri'lying can be carried on in such :i way as to produce relatively large quantities of maltose, dextrose and dextrin. The mass so obtained from the corn and mults can be then ncditied and the acidification can he `carried to an excess, as above described` and it can be thereafter treated in the way above described, (except as to the introducing and invertin of sucrose) and it composition will be oitained Which, so fur as its activities ure concerned, will he t uitc similar to that which I have described. l3nt, as above noted, when I depend for saccharine materials. entirely upon the inverting ot' the starchy Bodies by dinstutic action, l meet greater diiculty in producing loaves of bread whose interior contents are fully white, or of the desired light color, and Whose 'crusts have the desired color and consistenee. The maltose produced by sncchnrifying the corn, or simiar, starch, to some extent resembles the levulose or glucose-like bodies obtained by inverting the sucrose, particularly as concerns the hygroscopic quality of such levulose or glucose, that is. its tendency to hold its Water component, even when subjected to heat; and therefore the hrend remains fresh and moist for u long period, which contains the corn maltose obtained by smcharificntion as described.,

What I claim is:

1. The herein described method ot' manufacturing bread dough ingredients, which consists in forming :i liquid mass, containing maltose, dextrose and proteid materials derived from cereals, ncidifying the muss tothe point where the dinstntic and proteol tic n'luteriuls ure rendered inactive, and t en more highly iiridifying the mass, causing invert sugar bodies of the levulose and glucose class to be commingled with the muss, und then condensing it by evaporation.

2. The herein described method of manufacturing bread dough ingredients."which consists in forming u liquid moss, which contains nmltose, dextrose and proteid materials derived from cereals, acidifying the mass to a point where the diastutic sind proteolytic Inuterinls :irc rendered inactive, and continuing the nridifying beyond the said point. rousing invert sugars of the levulose and glucose class to be commingled with the ingredients of the mass, heating it to a. sterilizing point. und then condensing it by evaporation.

3. The herein described method of manufactoring c com osition of materials suitable for u hrend t ough hutch, which consists in forming :1 liquid nnss-containing molY tosc, dextrose end iroteid materials derived from cereals, acidiiying the mass to n point which is in excess of the uridiffution re.- quired to render the diustutir smhproteolytic materials inactive. und inverting within the mass a body of sucrose to produce meterinls of the levulose und glut-ose (-lsss. om. then condensing the muss by evnporstion.

4. The herein described method of munizfarturing u composition of materials suitable for :1 bread dough batch, which consists in forming :i liquid nmss,f'ontaining maltose. dextrose, and proteid materials derived from cereals, adding sucrose. aridifying the ui: f and simultaneously inverting the sucrose and deriving sugar bodies of the lerulfise und glucose class, continuing the ncidiiicution :i nd thereby rendering inactive the dil` ustutic und proteolytic bodies in the muss. and condensing it by evaporation.

5. The herein described method of manufacturing n composition of materials suitable for a bread dough batch, which consists in dinstaticully succhnri't'ying u cereal muss containing stnrchy materials :md proteids ncidifying the mess to a point beyond that Where the diastatic and proteolytic muteriids are rendered inactive, causing the commingling with the components of the mass of a body of invert sugar of the levulose und glucose class, and then condensing thc by evaporation.

6. The herein described method of manufacturing :l composition of materiels suitable for e. bread dough batch. which ccnsists in dinstntirally snccharifying :l cereal mass containing stnrchy bodies und proteids, introducing sucrose, eridii'ying the moss to n point beyond that where the dinstotic sind proteolytic materials are rendered inactive, simultunerulsly inverting the sucrose to pro duce sugary bodies of the levulosc und glucose class. heutiug thc mass to :1 point where the coagulablc ingredients nrc congnleted. and then filtering it.

7. The herein described method of menufacturing a. composition of materials suitable for a bread dough batch, which consists in dinstnticnlly sacrhurifying a cereal mass containin' starchy bodies and proteids. inY troducing sucrose` acidifying the mass to :i point beyond that Where the diastntic und proteolytic materials are rendered inactive, simultaneously inverting the sucrose to produce sugary bodies oi' the levulose and glucose class. heating the mass to o point where the coagulahle ingredients are coagulnted, filtering it. and finally condensing it by evaporation to an approximately viscid mass.

8. The herein described method of monufacturing a composition of materials suitllt) able for a bread dough batch, which con: siste in forming a liquid mass containing maltose, dextrose and proteids derived by sacrharifying suitable cereals, aci'difying the mass to a point beyond that at which diastatic and proteolytic materials are rendered inactive, causing the commingling with the ingredients of the mass ot sugars of the invert class, such as levulose and glucose. coagulating the coagulable proteids in the mass, sel'iarating the coagulates and the solid bodies, and then condensing the mass by evaporation.

9. The herein described method of manufacturing a composition of materials suitable for a bread dough batch, which consists in toi-ming a liquid mass containing maltose, dextrose and proteid materials obtained by saccharifying suitable cereals, introducing sucrose.` aridifying the mass to a point Where the diaet-atie and proteolytic contents are maintained permanently in an inert Acondition, and slnnlltaneously inverting the su" crose within the mass.

'10. The herein described method of manufacturing a composition of materials suitable for a bread dough batch, which consists in forming a liquid mass containing maltose. dextrose and proteid materials derived from suitable cereals, adding sucrose, acidifyin'g the mass to the point Where the diasatie and proteolytic contents are maintained permanently in an inert condition, coagulating the discoloring proteid materials, simultaneously inverting the sucrose within the mass, separating the coa lates and non-dissolved contents, and con ensng the mass by evaporation.

1l. The herein described method of manufat-turing a composition of materials suitable for bread dough ingredients, which consists in forming a. Huid mass, which coniainsl maltose. dextrose, proteids and sucrose,

acidifying the mass to the point Where the diasiatic and proteolytic conte'nts are render-.d permanently inactive. and during the .ieidiiyiug stage inverting the sucrose.

l1?. The herein descriliml method of manuxring a composition ot' materials suit- :ddc For bread dough ingredients, which conin sawharifying a suitable cereal nlaSS, thea gradually :.iciditying the mass, carry ing the acidification to a point Where the diasbitie .uid proteolytic materials are ren- `dert-il inert, and then to a point where the mass is permanentiy sterilized diastaticnlly and proteolytically, causingr invert sugars of the levulose and glucose class to be commingled with the mass, separating the coagulates and solid eo'ntents from Jthe liquor, and tima condensing the liquor.

lil. 'l he herein described method of manu farmi-ing' bread dough ingredients.` which consists in forming a liquid mass containing maltose, dextrose and protcid materials derived from cereals, acidifying the mass to the oint Where the diastatic materials are b ren ered inactive and are, during the stages of dough making and baking, maintained inactive, causing invert sugar bodies of the levulose and glucose class to be commingled with the mass, and then condensing it by evaporation.

14. The herein described method of manuent, it consisting of a solution of saccharine bodies of the maltose and dextrose class, toether with invert sugar bodies of the levuose and glucose class, and acid digested proteins, and being acidified sufficiently to render permanently inactive its diastatic and proteol tic contents. y

16. he herein described composition of materials for a bread dough ingredient, it consisting of a solution of saccharine bodies of the maltose and dextrose class derived from the saccharifying of a cereal mass, invert sugar bodies derived by the inverting of sucrose, and acid digested proteins, and acidified sutiiciently to render permanently inactive its diastatic and proteolytic contents.

17. The herein described composition of inaterials for use as a bread dough ingredient, containing saccharine bodies of the maltose and dextrose class, together with invert Sugar bodies derived by the inverting of sucrose, 'and acid digested proteins. and acidified with an excess of acid, with its dia- Static and proteolytic bodies rendered inert, but adapted to assist in conditioning gluten, While not preventing yeast from being nourished by the digested proteins and by the saccharine com y onents.

18. The herein `es cribed composition of materials for a bread dough ingredient which is substantially free from active diastatic bodies, contains water, saccharine bodies of the maltose, dextrose and dextrin class, invert sugar bodies derived bythe inverting of sucrose, and digested nitrogenous matter, and is acidiiied sufficiently to condition the gluten and similarbodies of the bread dough.

19. The herein described composition of materials for use as a bread dough ingredient. which is substantially free from active enzynis, bacteria, or other ferments, and

characterized by saccharine bodies of the maltose, dextrose and dextrin class, 'invert sugar bodies derived by the inverting of sucrose, digest-ed nitrogenous bodies, and lactic acid.

20. The herein ydescribed composition of` materials for use as a bread dough ingredient -conta1nn water, saccharine bodies of the maltose extrose and dextrin class, invert sugar bodies derived by the inverting of sucrose, and acid-digested nitrogenous matter and acidiied to the point where any diastatic bodies that may be present are rendered inactive and are, during the stages of dough making and baking, maintained inactive.

21. The herein described composition of materials for use as a bread dough ingredient which is substantially free from enzyms, bacteriayor other ferments, and is characterized by saccharine bodies of the maltose,

dextrose and dextrin class, invert sugar bodies derived by the inverting of sucrose, Soluble acid-digested nitrogenous bodies, and lactic acid in proportion substantially as set forth.

22. The herein described composition of materials for use as a bread dough ingredient containing saccharine bodies of the maltose, dextrose and dextrin class, and invert sugar bodies derived b the inverti sucrose together with actie acid an trogenous material rendered non-coagmlableV and soluble by said acid and substantially free from dough discoloring coagulates.

In testimony whereof, I ailix my signature, in presence of two witnesses.

ROBERT L. CORBY.

Witnesses:

Gnomi: E. EDELIN, N. CURTIS LAMMOND. 

